Alongside I served Mexican-Style Corn On The Cob, grilled in their husks, smothered with chili-lime butter, and top with Queso Fresco.
Leftover Homemade Chili dressed up on a corn tortilla. My Homemade Chili is infused with Ancho Chilies. Ancho chilies add depth of flavor and a touch of smokiness to chili. I always make a large batch of chili to ensure there’ll be leftovers.
By adding fresh grape tomatoes, diced red onion, cilantro, Queso fresco, to a warm corn tortilla. Reinventing my Homemade Chili into a completely new meal.
Link for my recipe for Homemade Chili is at the bottom of this post.
Prep Time: 5 minutes
Cook Time: 10 to 12 minutes
Total Time: 15 to 17 minutes
Yields: 6 servings
Equipment: indoor grill-pan
Ingredients For Chili-Lime Butter:
1 stick (1/4 pound ) softened unsalted butter
2 teaspoons chili powder
1 tablespoon Kosher salt
1 teaspoon freshly cracked black pepper
1 lime, zested
6 ears of fresh corn on the cob
1 cup of Queso Fresco, crumbles
1 lime cut into wedges
Directions For Chili-Lime Butter:
Mix butter, chili powder, Kosher salt, black pepper, and lime zest in a bowl set aside.
Directions:
Prepare an indoor grill for medium-high heat. Gently pull back husks from each cob, leaving them attached at the bottom of the cob. Remove corn silks from the cobs, (do not worry if a few still cling to the corn cobs). Season by rubbing the cobs with the *compound butter. Pull the husks back into place, (they may be a little loose, but that’s fine. Next, grill the corn, turning frequently, until the husks are charred, and corn is tender about 10 to 12 minutes.
To Serve:
Pull back the corn husks, sprinkle crumbled Queso Fresco over the corn and serve with lime wedges. This is my recipe for Mexican-Style Corn On The Cob.
*Compound Butter: Butter that has been mixed with fresh garlic, spices, and or fresh herbs.
